I did a Google Search to find out who owns the chain of Daorae Korean BBQ Restaurants. From a 2011 article titled "Riding the Korean wave" by The Edge Markets, it mentioned that Mr Yoon Sun Kyu from South Korea owns Daorae, the largest Korean restaurant chain in Malaysia.
Daorae means "Welcome everyone" in Korean.
A friend treated my hubby and I for dinner at Daorae Korean BBQ ICON City, Bukit Mertajam during our weekend getaway trip two weeks ago.
Here are the banchans or refillable Korean side dishes that are typically served at Korean BBQ restaurants.
I always find this flexible exhaust at Korean BBQ restaurants interesting. Not all K-BBQ restaurants have this system. With these exhaust thingy installed above each table, the amount of smoke from the grilling plates is significantly reduced.
The friend ordered the Beef Modum (Premium Angus Beef). On the menu, it was described as "Four kinds of assorted beef BBQ sampler (ox tongue, boneless short rib, brisket, short rib)".
The photos above only show two
cuts from the platter as I didn't manage to snap photos of the previous
two cuts. The restaurant workers were very swift in grilling the meat and plating them.
I personally also ordered a bowl of Yukgaejang, translated as spicy beef and vegetable soup. Maangchi has a great explanation of yukgaejang: "This soup is smoky, spicy, and rich, with healthy hunks of sliced beef and plenty of vegetables that are soft, but not mushy—they're full of earthy mountain flavor from gosari (fernbrake)."
I remember I love the brown, longish vegetables inside the yukgaejang. From Maangchi's explanation, I know that must be gosari, so I did a Google search to find out what gosari is. I think the ones used in Korean dishes in Malaysia are the dried version of gosari. They are dried and brown.
Yukgaejang is very delicious. Just put the whole bowl of rice in the pot of fiery red soup and enjoy! It's not too spicy, so I truly enjoyed every spoonful of this dish.
The satisfying savory taste of the beef, the spiciness of chili powder, the sweetness of leeks and garlic, and the soothing vegetable aroma of bracken and taro stalks all come together in the warm broth to create a food that warms the heart the moment it is served. Source: Yukgaejang (육개장)
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